Chinese Recipes - Shrimp Ball Fu Yung Recipe

Ingredients

• 600 g (21oz) shrimps

• 1 tablespoon cooking wine

• 1 tablespoon salt

• 100 g (3.5 oz) pork fat

• 1 tablespoon cornstarch

• 1 egg white

• 1 slice ham (optional)

• parsley (optional)

• 50 g (1.8 oz) chicken fillet

• 1 tablespoon cornstarch

• 1 cup (200 cc) soup stock

• 2 egg whites

• 1 teaspoon salt

• 1 tablespoon cooking wine

• dash of monosodium glutamate (MSG)

• 2 cups soup stock

4 servings

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Method:

1. Clean and shell shrimps. Remove black veins. Mince. Mince pork fat.

2. Mix and season. Add cornstarch and egg white. Mix well. Set aside.

3. Remove tendon from chicken fillet and grind.

4. Add cornstarch diluted with water and soup stock gradually to chicken.

5. Beat egg whites. Blend with chicken. 

6. Form shrimp into balls and drop in boiling soup stock. Cook over medium heat.

7. Remove scum. Add seasonings. Add chicken mixture.

8. Stir gently with wire whip. Remove from heat when color turns white.